A new recipe! We found some farro at Dixie Nutrition here in St. George. First thing Tuesday morning, I parboiled the pepper halves and cooked the farro according to my brown rice recipe from Cook’s Illustrated – preheat the oven to 375, put 1 1/2 cups of farro in an 8 X 8 glass baking dish that has been sprayed with cooking spray, add 1 tsp. of salt, and add 2 1/3 cups of boiling water. Cover this tightly with a double layer of aluminum foil. Bake one hour and then stir it around to fluff it up. Allow it to sit another 5 minutes loosely covered. I mixed the farro with black beans, mushrooms, onions, tomato paste, and chili type spices and moistened it with some plain canned tomato sauce that I had added chipotle powder and cumin to. Later in the day I stuffed the peppers and added additional sauce on top. These were then baked in a 350 oven for 45 minutes.

I really like the combination of ranch dressing and salsa for a salad dressing but I do not like all the calories. My dressing consisted of yogurt, a tablespoon of light mayo, lime juice, salsa, cumin and cilantro. Tasted good to me.

Bell pepper stuffed with farro and black beans and salad with creamy salsa dressing